. . . Crab Fondue.
Attempted to get into Old Town Pour House last weekend, but with the line down the street, there was no way we were waiting 35 to 45 minutes.
Soooo, we hit up chef Paul Katz (who works for parent company Bottleneck Management), who gave us a recipe for one of the more popular appetizers on the menu, the Crab Fondue.
This will suffice for now, but we still need to get in there to see what all the fuss is all about!
Here's the recipe:
